Comments on: Split Pea Soup and the Sandwich I Look Forward to All Year.

By: Erin

Erin — Tue, 01 Dec 2009 13:43:05 +0000

Rainey, We went to my mother’s house last year for the first time in several years and while she does a lovely spread it just wasn’t the same. No leftovers. A few days later, I roasted a turkey and made my stuffing. We were rolling in sandwiches and stock.

By: rainey

rainey — Tue, 01 Dec 2009 05:24:45 +0000

If someone thinks it’s over the top to make a full turkey dinner for two I’m not one of them! The one year we were guests for Thanksgiving dinner I went home and made my own the following day so we could have our leftovers. We’re people who consider T-day dinner a necessary and pleasant preliminary to the real deal: the leftovers. Which is why I smiled a particularly sympatico smile at your title “…and the Sandwich I Look Forward to All Year”. ;>

By: Erin

Erin — Mon, 30 Nov 2009 17:20:24 +0000

Jen, It was just the two of us this year, so yes I was the cook. I’m sure most people think I’m nuts to roast a turkey for two, but I couldn’t pass up on making the stock and other leftover goodness like Thanksgiving Shepherd’s Pie.

The smoked salt is not a necessity, but I do think it adds to the layers of flavor in this creamy, smoky soup. But, it will be good either way.

By: Jen (Modern Beet)

Jen (Modern Beet) — Mon, 30 Nov 2009 17:04:11 +0000

That’s so nice of you to say!
The sandwich looks delicious. Were you the turkey cook this year? I was someone’s guest, meaning I didn’t have a nice turkey carcass to make soup with afterwards… perhaps next year

Question — does the smoked salt make a major difference taste-wise?

By: Erin

Erin — Sun, 29 Nov 2009 03:27:00 +0000

Jen, I would have been sneaking them out in my purse.

Rainey, the sherry and marjoram sound lovely.

Yes, my wrist is much better thank you. I was able to stop wearing that wretched sling a few weeks ago.

Angela, Thanks! The ham stock makes a huge difference, the flavors are so pure.

By: Angela @ A Spoonful of Sugar

Angela @ A Spoonful of Sugar — Sat, 28 Nov 2009 23:41:23 +0000

Fantastic soup, Erin! I’ve never had the chance to make it with fresh ham stock—must taste heavenly!

By: rainey

rainey — Sat, 28 Nov 2009 17:18:18 +0000

Mmmmmm! I couldn’t agree more! A hambone is precious stuff around here.

I use cream sherry in my split pea soup — I like the warm note — and I flavor it with marjoram. Then we drizzle just a bit of heavy cream on the top. The cream really rounds it out and enhances it and certainly is pretty contrast with the green soup.

Hope you had a lovely Thanksgiving. Did you manage to cook with your wrist injury? I hope it’s much improved by now.

By: knifethrower

knifethrower — Sat, 28 Nov 2009 04:10:04 +0000

As I was carving ham for 500 this week, I kept eyeing the ham bones and thinking, “Spliiiiiiit peeeeeaaaaaaaas”. Shoulda, woulda, coulda.

Enjoy!